SWEET POTATO & GINGER CUSTARD TORTE

by Paula Senior
(Nerja, Spain)

625g (1 ¼ lb.) orange fleshed sweet potato
1 piece stem ginger, chopped
2 tablesp. syrup from ginger jar
½ tablesp. natural vanilla extract
Grated zest of 1 lime & ½ an orange
Juice of ½ lime
1 tablesp. fruit purée
3 eggs
215 g (7 ½ oz. evaporated milk)
Amaretto liqueur
Crumb crust: Ginger nuts (enough to cover base) Melted butter


Method

Crumb crust: Crush enough ginger nuts to make a base, add melted butter and mix well. Press down on the bottom of a tin with a removable bottom, or line a tin with greaseproof paper.
Pre-heat oven to 190oC. Roast potatoes, having pricked the skins, for about 45 minutes until very tender, catch the drips from the potato. Cool potatoes slightly and strip off the skins. Mash and leave to cool. Put the cooled potato into a food processor and purée until very smooth, and add the remaining ingredients one at a time and continue processing until very smooth. Pour the sweet potato mixture onto the crumb mixture and bake in the oven for about 35 minutes until set. Leave to cool and then refrigerate. Serve with the compote over the top of the torte.